Ingredients
Cider Braised Pot Roast
- 3 pound Black Angus Choice Chuck Roast
- Kosher salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons Specially Selected Extra Virgin Olive Oil
- 3 sweet onions, thinly sliced
- 3 garlic cloves, minced
- ½ cup Nature’s Nectar Apple Cider
- 1 butternut squash, peeled and cubed (about 2 cups)
Sage Brown Butter Cauliflower Rice
- 4 tablespoons unsalted butter
- 1 handful fresh sage leaves or ¼ teaspoon dried sage
- 2 bags Seasoned Choice Riced Cauliflower (about 12-16 oz each)
- Kosher salt and pepper, to taste
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325 degrees F. Heat 1 tablespoon of olive oil in a large oven-safe Dutch oven or pot over medium-high heat.
- Season and Sear Beef: Season the chuck roast all over with kosher salt and pepper. Sprinkle the flour on both sides of the roast and rub it in evenly. Place the beef in the hot pot and sear it for about 2 minutes per side until nicely browned. Remove the roast and set it aside on a plate.
- Caramelize Onions and Garlic: Lower the heat to low and add the remaining tablespoon of olive oil to the pot. Add the thinly sliced onions and minced garlic with a pinch of salt and pepper. Cook for 5 minutes, stirring occasionally. Pour in the apple cider and continue cooking, stirring often, for 15 to 20 minutes until the onions are deeply caramelized and softened.
- Braise the Roast with Squash: Return the seared roast to the pot, placing it on top of the caramelized onions. Add the cubed butternut squash around the roast. Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours until the beef is fork-tender and shreds easily.
- Prepare Sage Brown Butter Cauliflower Rice: While the roast cooks, heat a large skillet over medium heat. Add the unsalted butter and cook until it begins to bubble and brown slightly, about 1 to 2 minutes. Add fresh sage leaves and cook for another 1 to 2 minutes until the butter browns further, infusing the flavor. If using dried sage, stir it into the browned butter at this stage instead.
- Cook Cauliflower Rice: Add the riced cauliflower to the browned butter and sage. Stir frequently and cook for about 3 minutes until the cauliflower is heated through but still retains some texture. Season with a big pinch of kosher salt and pepper.
- Shred and Serve: Once the roast is done, remove the pot from the oven. Use two forks to shred the beef directly in the pot, mixing it with the caramelized onions and squash. Serve the warm beef mixture over the sage brown butter cauliflower rice for a satisfying and flavorful meal.
Notes
- For best results, choose a good quality chuck roast with marbling to ensure tenderness.
- You can substitute fresh sage with dried sage if fresh is unavailable.
- Do not overcook the cauliflower rice; it should remain slightly firm and not mushy.
- Feel free to use chicken stock or vegetable stock instead of apple cider for a different flavor profile.
- Leftovers reheat well and can be stored in an airtight container in the fridge up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
